How to make Venison Bratwurst at Home | Deluxe Pizza & Tailgater Brat Recipes | The Bearded Butchers
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Craving a brat unlike any other? Join Seth & Scott Perkins as they craft two delicious venison bratwurst recipes. Witness the transformation of 25 lbs of deer meat into the legendary Tailgater, a fan-favorite bursting with bold flavors, and the Deluxe Pizza, a cheesy masterpiece that everyone will enjoy.
Learn the secrets behind crafting these brats using The Bearded Butcher's Tailgater and Deluxe Pizza Bratwurst Kits. Watch as simple ingredients are skillfully combined to create flavorful bratwursts that your family will crave.
The possibilities are endless! Treat these recipes as a foundation to build your own unique creations. The Bearded Butcher Kits DIY kits are versatile, compatible with pork, venison, elk, beef, chicken, turkey, and more, allowing you to customize your brats to your heart's desire.
Subscribe for more delicious recipes & grilling tips with The Bearded Butchers!
MAKE THESE YOURSELF WITH THESE PRODUCTS!
NEW Deluxe Pizza Bratwurst DIY Bundle: beardedbutcher...
Tailgator Bratwurst DIY Bundle: beardedbutcher...
Pork Fat Trimmings (add to your favorite lean protein): beardedbutcher...
Seth's Favorite Cutlery Kit: beardedbutcher...
Made with MEAT equipment: meat-your-make...
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This channel is quickly turning into a marketing program. Only thing still missing is selling your online course
I've learnt a lot watching you guys, butchered my first full beast a couple of years ago using your how to butcher an entire cow video, and going to be getting another one in a couple of weeks. This time I have a bandsaw, so should be even easier to do the cuts you showed in there
I did the same thing 3 years ago and now have done 3 beef and 13 pigs and went from a hand saw and a #8 LEM grinder to a band saw and commercial size grinder. Also have made about 600 brats. All of this is because of these videos. Thank you Bearded Butcher
Apparently not learnt how to spell
@joejen7 are you American? If you're referring to how I spelled "learnt" instead of "learned," I use British English, so the spelling I used is correct for where I'm from, otherwise I don't understand your comment
@joejen7 I'm confused by your comment, to be completely honest with you. I'm a spelling and grammar nerd, and I see nothing wrong or misspelt. Plus, it has nothing to do with the topic of this video, which is butchery, not spelling and grammar
It's great to see that some men still keep the family element alive in their businesses. There are far too many people looking to find people to work for them outside of their very own homes. If family work together they stay together as a true unit. Don't get me wrong and come to the conclusion that hiring outside of family is bad. It's good to give Joe somebody employment. But if everyone cared for their own garden there would people in this world who give a hoot about the quality of their product. Small businesses were the backbone of this country, but corporate institutions actually took so much and yet what is given back was minimal. Thank you guys for including your families in your business and videos. It shows people that there is still unity in some homes.
We appreciate that!
Quick question! Do you guys prefer collagen casings or Pig intestine casings? I have found that you can stuff the intestines a bit more with a bigger sausage than the collagen
Everything you guys make out of venison looks so delicious. This year I tried mushroom and cheese venison burgers and meatballs too. It was good but you guys make it look better
Thanks!
Ive been watching you guys simce 50k subscribers crazy how far you guys have come. Just consistent brothers that do what they do best. And you guys make it seem so effortless. From breaking to cooking. Really impressive. Ohio is very lucky to have guys like you their. With no gimmicks etc. straight best of the best meats
Thanks for being a fan!
Or try some South African Boerewors with peach chutney... mmmm
Looking forward to Seth breaking down a goat 🐐. From the goat butcher to a goat!
Another quality creation from the Bearded Butchers for our eager consumption. Thank you gentlemen and hello from Ontario, Canada.
Comida deliciosa . Parabéns pelo trabalho . Abraço aqui do Brasil ...
Like the start of a good mystery and rather than it was a dark and stormy night...it was a hot and smoky grill...
👀🇧🇯✨️👋✨️🇧🇯👋✨️👀
I was watching ZZ top on their "give me all your lovin" video...
You guys make a music video about your amazing sausages... Maybe we could stop into the store and buy some of those and bring them home and cook them.
Maybe someday ZZ top will stop by the bearded butchers... And buy some of you're amazing sausage.
I really hope MEAT comes out with the dual grind 1.5hp #32 grinder that hooks up to the mixer. As soon as that happens I will be getting both the mixer and #32 dual grind........ #MEATYOURMAKER make it happen!
Just my opinion, you folks videos are getting a little bit too "processed", if you get my meaning.
Not trying to be mean, just saying.
You'll know what I'm meaning.....
I started makings sasuage several yrars ago I began with german and polish sasuage also summer sasuage,at first I used ice cold water which worked well then one year I used beer, that really added flavor, my frieds asked what I changed, I told them and they all agreed that was a good idea. So for 40 pounds of sasuage I use 24 onces of beer .I know that is not for every one however I have had great success with it!
Yeah I love these guys ❤
It would be nice to have a sausage barbecue going all the time out front... So when somebody drove past your place they would turn around and go back and get one of those sausages on a stick for$4 each or two for$7... And when they drove past a week later the car literally turns itself around and goes back to get another one because they are so so delicious.
So what you've created is an association with your business and this amazing taste... And they could be eating one of those sausages in 2 minutes.. served piping hot fresh off the barbecue with a free jalapeno popper.
There's plenty of people driving by that are hungry.
And have some raw ones for sale all ready to go in a frozen box.
Always put the high temp cheese in last. Grinding it just seems wrong on so many levels.
Here in Iowa going skinless with brats is very popular and brat patties. Do you ever go skinless with brats. Would love to see some content of skinless brats
I know y'all prolly get a lot of questions or asked to do videos of a crown roast but I was just wondering if y'all could do one Ive watched every video y'all have done and I'm a meat cutter at a local grocery store and have been for 6 years just wanna see how y'all do it and how I was taught
I'm hoping to draw a WT doe permit so I can try this. Thank you for all the hard work in educating me.
I don't think that was real casing but if I'm wrong cuz I seen your location you would have to lubricate it bro with water is the taste different
Those sausages look awesome.
Thanks!
When using pork fat with venison is there a need to cook to a slightly higher temp closer to pork or do you only need to cook to venison temps?
Eight links with all those teenagers around? I can hear them thinking "wha?!"
I sadly thought they were making a pizza with the sausage 😅
Have you ever used goose fat? How do you think it would work?
The video name alone had my interest but now you have my attention.
It have to be Bearded Butchers sauces.
But maybe Butcher as a trademark.
I would love to see y'all do some cooking with Chud's Bbq. Both of those brats looked delicious. Thanks for the great videos.
I thought you were making a pizza on top of the sausage 😅
It's just so good watching you two. You are proud of what you do and quite rightly so. You certainly know how to deal with all meats. I take it you are not vegans.
I'd highly recommend a mixer. It goes right on your Meat Your Maker grinder motor Well worth the money. You guys are the best!! I appreciate you helping us amateurs out.
Thanks for a great work. Recommend instead of water try fresh juice or pickle brine it would take it to a different level.
Love all your vids but suggestion would you kindly explain a little more what the apices n flavours are in the apices 🙏
It’s all on their website. Shows the ingredients.
I need smell avision and taste avision man that looked goooooood
You should make some boerewors !
But it looks awesome
I m raees.goat farming in india.super bro
I love to hate watching your show.. my mouth is watering and now I’m craving brats!!!
Sorry!!!
Dammit I need to be there tasting with yas,
Ya can't beat homemade from the meat, spices, grilling, and tasting
Has anyone tried making sausage with tallow are beef fat?
extraordinary stuff.... feels calming..
Your guys are great ,I love the pod yall had with your father 🦬
Does the jalapenos make them hot.
Those pizza and tail gater brats look so delicious 👍
whoa! those look so good! sure wish I lived closer.....
Thanks to all! - I still love this channel - Cheers!
Road trip hubby said I can have a knife yaaaaaa🎉
Very clever work
I’m hungry
DUDE!!! 😊😊😊
Sweet I'm the first real comment
Made me hungry. Good to aee you guys ❤
damn this looks amazing!
Do you make bison porterhouse stakes
They do. They have video on that and cooking them to.
Yes 😋🤘💯🤤
Awesome enjoyed video as always
I enjoyed your chicken pizza brats! Very good
Glad you enjoyed them!
👏👏 !
Always love you guys show.
Those look delicious!
Can we order these online?
This was for their own personal use. They don’t sell them. But on their website they sell a DIY kit you just add the meat.
They look Delish!
Sounds Yummy !!!
Awesome!
Thanks for the video 👍🏻
Thanks for watching!
You guys are great you need to do a specialty cook like beef tongue or heart. So people can see the other delicious peices of meat the come out of beef or bison
They have done beef heart on video.
Damn you guys make me hungry! Great stuff!